Recipe of Cannoli

 Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, at room temperature
• 1 large egg, lightly beaten
• 1/4 cup sweet Marsala wine
• 1 egg white, lightly beaten
• Vegetable oil, for frying
• 1 cup ricotta cheese
• 1/2 cup powdered sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped candied orange peel
• 1/4 cup semisweet chocolate chips

Instructions:

• In a large mixing bowl, whisk together the flour, sugar, cinnamon, and salt. Add the butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse sand.
• Make a well in the center of the dry ingredients and pour in the beaten egg and Marsala. Use a wooden spoon to mix everything together until a dough forms.
• Turn the dough out onto a lightly floured surface and knead it for a few minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
• In a separate mixing bowl, whisk together the ricotta, powdered sugar, cinnamon, chopped orange peel, and chocolate chips until well combined. Cover and refrigerate until ready to use.
• Cut the rested dough into four pieces and keep the rest covered with plastic wrap to prevent it from drying out. Roll one piece of dough out on a lightly floured surface until it is about 1/8 inch thick.
• Use a round cookie cutter or a drinking glass to cut circles out of the dough. Roll each circle out slightly to elongate it.
• Brush the edges of each circle with the beaten egg white. Wrap the circles around a cannoli form, pressing the edges together to seal them.
• Fill a large, heavy-bottomed pot with about 2 inches of vegetable oil and heat it over medium-high heat until it reaches 375°F.
• Carefully lower the cannoli forms into the hot oil using tongs or a slotted spoon. Fry them for 1 to 2 minutes, or until they are golden brown all over.
• Use tongs or a slotted spoon to remove the cannoli forms from the hot oil and transfer them to a wire rack to cool.
• Once the cannoli shells are cool, gently slide them off the forms. Fill a pastry bag fitted with a star tip with the ricotta mixture and pipe it into each end of the cannoli shell.

Dust the filled cannoli with powdered sugar and serve immediately. Enjoy!